Begin by preparing your ingredients for the Louisiana Pickled Shrimp. Slice one lemon thinly, zest the second lemon, then juice it.

In a large measuring cup, combine olive oil, white wine vinegar, fresh lemon juice with zest, Creole seasoning, salt, minced garlic, sugar, mustard seeds, red pepper flakes, Worcestershire sauce, and dried parsley.

Prepare two wide-mouth canning jars for layering. Start by placing thin slices of onion and lemon at the bottom. Layer cooked shrimp and distribute bay leaves.

Carefully pour the marinade over the layered shrimp, ensuring they are submerged. Use a spoon to press down any floating shrimp.

Tightly seal the jars with their lids and turn them over several times to mix the marinade.

Place the jars in the refrigerator. Allow to marinate for at least 24 hours, turning them periodically.

Once marinated, serve Louisiana Pickled Shrimp garnished with extra lemon and onion slices. Provide toasted baguette slices on the side.